Sunday, June 6, 2010

The guanciale has been curing in salt for about 3.5 weeks, so it was time for it to go into the drying chamber. I gave it a quick rinse, strung it, and hung it in the chamber, which is currently at 55 deg. F and about 70-75% RH.

I am very excited to have finally found a source for fresh naturally raised jowl. It is local to boot, from Houston's Harrison Hogs. I called the owner to buy some pork for sausage and he asked me if I'd like some jowls too. "Hell yeah was my answer!" I should be picking a 2.5 to 3 lb jowl (plus a lot of pork) tomorrow. Guanciale will be in my very near future using your recipe Jason.

That is exactly what the problem is in sourcing good local esoteric meat cuts. This farmer sells pretty much exclusively to restaurants, but I called him a while back and talked with him. He is very friendly and willing to help. For example he never has any pork belly, no matter how many times I call and ask. Restaurants just lap them up. To pick up the meat from him I need to meet him at a restaurant he is delivering at tomorrow...